Description
Tender, saucy pulled chicken that practically makes itself while you go about your day.
Ingredients
Scale
- 2.5 lbs boneless skinless chicken thighs
- 1 medium yellow onion, thinly sliced
- 1.5 cups barbecue sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 6 brioche buns, toasted
- dill pickles, sliced
- coleslaw
Instructions
- Prep: Spread the sliced onion across the bottom of your slow cooker. Nestle the chicken thighs on top. In a bowl, whisk together the barbecue sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and black pepper. Pour evenly over the chicken.
- Slow cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender. Remove the chicken to a board and shred with two forks, discarding any excess fat.
- Finish: If the sauce is thin, simmer it in the slow cooker on HIGH for 10-15 minutes. Return the shredded chicken to the sauce and let it soak for 10 minutes on WARM. Serve on toasted buns with pickles and coleslaw.
Notes
Chicken thighs are recommended for their moisture retention. For a smokier result, add 1/2 teaspoon of liquid smoke to the sauce. Leftovers keep for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg